The Chemistry and Technology of Pectin

Series Editor:

Steve Taylor, University of Nebraska, Lincoln, NE, USA

Edited by

Reginald Walter, Cornell University, Geneva, New York, U.S.A.

A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin. The material is presented in a very readable fashion for those with limited technical training.

Reviews

"The book is concise and well written... The text would be a valuable resource for anyone desiring a practical treatise on pectin; it would be especially useful for beginning researchers and students, since clear descriptions of structure, analysis, and utilization are given without experimental details cluttering the text."--JOURNAL OF FOOD TECHNOLOGY AND ANALYSIS